Burger fat sticks to roof of mouth

[Mcribs]

Mixed elk burger with fat from a local butcher. The burgers leave a coating of fat on the roof of my mouth. Kids/wife notice it too, and it kinda takes away from it.

I’ve made lots of burger from deer/elk and never noticed it to this extreme.

Did I somehow just mix in too much fat? This seems like the obvious answer.

Is there something about the fat that causes this?

Kinda at a loss. Would love to hear some ideas if anyone is familiar.

 

[GSPHUNTER]

Way too much fat was mixed in. I hate it when that happens. I mix mine with 15% beef fat for burger and 30% pig fat for Sumer sausage. Works great for my liking.

 

[Bugger]

What kind of fat is it, and did it all render or was there still some pink/red in the middle?

 

[Marble]

What kind of fat is it, and did it all render or was there still some pink/red in the middle?

This right here. Certain kinds of beef fat can do that. Sometimes, they will mix pork fat in, instead of beef.

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[Mcribs]

What kind of fat is it, and did it all render or was there still some pink/red in the middle?

There was pink red in the middle of thicker burgers. But even when I use it in chili I can taste the fat.

 

[Mcribs]

What kind of fat is it, and did it all render or was there still some pink/red in the middle?

Beef fat trimmings

 

[Mcribs]

Way too much fat was mixed in. I hate it when that happens. I mix mine with 15% beef fat for burger and 30% pig fat for Sumer sausage. Works great for my liking.

That’s what I’m thinking. I usually aim for 10% and eyeball it. I may have just gotten loose with the ratio. Argh.

 

[loganwayne]

I got fat from a new place this year. Typically I was getting beef fat trimmings from primal cuts. This guy gave me a bunch of organ fat and leaf fat to try. I did not like it as much. It had a hard time going though the grinder with meat, had to grind it separately. And it seemed "dryer" than from the outside of the animal.

 

[Bugger]

There was pink red in the middle of thicker burgers. But even when I use it in chili I can taste the fat.

Could be a few things, but ratio isn’t one of them. Plenty of fatty beef recipes and sausages that don’t have that effect. So not your fault for eyeballing it!
I know from brisket smoking you have to remove the hard fat (dry and flaky feel to it) from the crease or else it will end up waxy and stiff, even after it’s cooked to 200°+ in the middle. Those spots are all over the animal and could easily end up in scrap sold on the side for grind. Since you said it does the same in chili I’d guess that’s what you got. Grass fed beef fat tends to be a little waxier too.

 

[AnnualRye]

Beef fat is much higher in saturated fat, which has a much higher melting point than pork fat, which is higher in unsaturated fat. Coupled with too high of a fat % in the meat block, mouth coating can be a common sensory defect.

 

[fraz01]

Was the Elk grind meat lean? To much wild game fat can give you this effect.

 

[Pharmseller]

Not judging, but why add fat at all?

Never have, don’t plan to.



Grind twice.

Makes decent burgers that hold together well.









P

 

[HighVoltageHunter]

I had a similar experience when I requested mixing a certain kind of beef fat (suet, I think) with my burger. I’ve had suet mixed with my burger before (different butcher) and it turned out great but for whatever reason this particular suet was not the same quality or type. It cooked up extremely greasy, leaving a coating of fat in my mouth. I don’t think it was your ratio.

 

[ozyclint]

Would the beef fat you bought be from grain fed animals?

I find grain fed animals taste like crap. Feed them shit, you get shit.
Especially so with lamb.

 

[djewell87]

It depends on the fat, I normally wait until ribeye's are are on sale at my local grocery store and get them to save me 20 or so pounds of trim and I freeze it until deer season and make 100 or so pounds every year. The only time that I have had an issue was when I was having some grinder issues and the meat/fat was getting too warm and smearing. It could be from the wrong fat from what I've been told or not getting a clean cut and smearing.

 

[Slick8]

I agree with the above comments. Mixing pure beef fat is tricky and I too had the issue you're dealing with.

I've mixed brisket, pork butt and pure pork fat without an issue.

 

[Mcribs]

Not judging, but why add fat at all?

Never have, don’t plan to.

View attachment 865345

Grind twice.

Makes decent burgers that hold together well.

View attachment 865346







P

I’m not against that. Never even considered that was a possibility.

 

[Mcribs]

Was the Elk grind meat lean? To much wild game fat can give you this effect.

It was lean

 

[Mcribs]

My current takeaway is don’t use the outside of the fat trimmings, try to use trimmings from ribeyes, etc.

I might actually do the less fat burgers as well and see how those turn out. Thanks for the feedback.

Any ideas on how to minimize the effect on current batch of meat? I tried well done grilling and that seemed to improve it but still there. I want to see if I can cook it to where it mostly melts off meat. Any ideas?

 

[GSPHUNTER]

If you have more Elk grind it and add to current batch, or add a little 93% lean ground beef.